There is a great need for adding natural antioxidants to healthier meat and meat products. Spirulina platensis polysaccharides (SPP) had strong antioxidant activity. The addition of SPP to Chinese-style pork sausage could inhibit lipid peroxidation, to extend the shelf life of meat products. SPP were very potential to be used to replace synthetic antioxidants in meat and meat products.
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Luo et al. (2017) studied this question.
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